Stovetop:
2 Cook the bacon in a large pot with matching lid over medium-high heat. Once crisp, remove from the pot and set aside, then drain all but one tablespoon of drippings from the pot.
3 Still working over medium-high heat, add the onion and garlic and sauté for 3 to 4 minutes, until the onion is translucent.
4 Add the green chilis and cook for 1 minute, until fragrant, then add the seasonings and stir to combine.
5 Pour in the chicken broth and add in the chicken. Cover and simmer for 30 minutes, over medium heat, until the chicken shreds easily with a fork.
6 Remove the chicken from the pot and shred it with two forks. While the chicken is out of the pot, add the sour cream to the broth and use a whisk to combine. Stir in the lime juice.
25 Return the shredded chicken to the pot along with the beans and corn. Let simmer for 10 more minutes.
7 Garnish each serving with crispy bacon, avocado slices, cilantro, sour cream, and a lime wedge and enjoy!
Instant Pot:
10 Set your Instant Pot to saute mode and cook the bacon in it. Once crisp, remove from the pot and set aside, then drain all but one tablespoon of drippings from the pot.
11 Add the onion and garlic and sauté for 4 to 5 minutes, until the onion is translucent.
12 Add the green chilis and cook for 1 minute, until fragrant, then add the seasonings and stir to combine. Pour in the chicken broth and add in the chicken.
13 Using the manual setting, place the lid on pot, making sure the valve is sealed, then set it to cook for 15 minutes. Once the 15 minutes is up, let the pot naturally release pressure for at least 10 minutes before turning the valve to "venting" to manually release the remaining pressure.
14 Return the Instant Pot to saute mode, then remove the chicken from the pot and shred it with two forks. While the chicken is out of the pot, add the sour cream to the broth and use a whisk to combine. Stir in the lime juice.
26 Return the shredded chicken to the pot along with the beans and corn. Let simmer for 10 more minutes.
15 Garnish each serving with crispy bacon, avocado slices, cilantro, sour cream, and a lime wedge and enjoy!
Slow Cooker:
18 Cook the bacon in a skillet over medium-high heat. Once crisp, remove from the pot and set aside, then drain all but one tablespoon of drippings from the pan.
19 Still working over medium-high heat, add the onion and garlic and sauté for 3 to 4 minutes, until the onion is translucent.
20 Add the green chilis and cook for 1 minute, until fragrant, then add the seasonings and stir to combine, then remove from heat.
21 Place the chicken in the bottom of the slow cooker, then spread the green chili and onion mixture over top. Pour in the chicken broth.
22 Cook on high for 3-4 hours or on low for 6-8 hours, until the chicken pulls apart easily.
23 Remove the chicken from the slow cooker and shred it with two forks, While the chicken is out of the slow cooker, add the sour cream to the broth and use a whisk to combine. Stir in the lime juice.
27 Return the shredded chicken to the slow cooker along with the beans and corn. Cover and continue cooking for 10 more minutes.
24 Garnish each serving with crispy bacon, avocado slices, cilantro, sour cream, and a lime wedge and enjoy!
